Middleeasternspicedlambburger Recipes

MIDDLE EASTERN SPICED LAMB BURGER RECIPE

Steps:

• Combine lamb, salt, pepper, cumin, coriander, cinnamon, cloves, cardamom, sumac and sesame seeds in a medium bowl.
• Mix to combine, but do not overwork the mixture.
• Heat a cast iron skillet or grill to medium/medium-high heat.
• Portion lamb mixture into 4 equal sized balls of 4 ounces each and form into patties.
• Cook for 4 - 5 minutes per side.
• Set aside to rest while you make the sauce.
• Combine yogurt and tahini in a small bowl. Add lemon juice if desired. Stir to mix until uniform.
• Assemble burgers: lettuce, tomato, tahini yogurt and burger on a sesame seed bun.

SMASHBURGER-STYLE BURGERS

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

MEDITERRANEAN LAMB BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
• Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
• Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

Steps:

• For salsa:
• Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
• Do ahead: Can be made 8 hours ahead. Cover and chill.
• For burgers:
• Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
• Do ahead: Can be made 8 hours ahead. Cover and chill.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

GREEK LAMB BURGERS

Steps:

• Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
• Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
• Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
• Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
• Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

MOROCCAN-STYLE LAMB BURGERS

Steps:

• Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
• Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
• Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.

SPICED LAMB BURGERS

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
• To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
• Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

MIDDLE EASTERN BURGERS

Steps:

• Combine ground beef, egg, onion, garlic, nuts, lemon juice and spices in a large bowl.
• Form patties and fry over medium-high heat until cooked through (about 10-15 minutes).
• Serve in naan and top with hummus, and if you're feeling adventurous, a little chili oil to spice it up!

MOROCCAN-SPICED LAMB BURGERS

Steps:

• In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
• In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
• Prepare a charcoal or gas grill for direct grilling over high heat.
• Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
• To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.